Apricot & Lavender Tart
This tart is a given each year, when the apricots are ripe and the lavender is flowering.
Category:
Dessert
Style:
French
Keyword:
Apricot Tart, Apricots, Gluten Free Option, Lavender
Quantity: 8
Ingredients
- 1 quantity of sweet shortcrust pastry (see below for gluten free sweet shortcrust pastry recipe link)
- 18 - 24 large apricots
- 1 tbsp of soft brown sugar
- 4 sprigs of lavender
FOR THE FRANGIPANE
- 20 g butter softened
- 2 tablespoons sugar
- 1/4 cup ground almond meal
- 1 egg yolk
- 1/4 teaspoon vanilla bean paste
- 1 tbsp plain flour (see below for gluten free option)
Instructions
-
Preheat oven to 175˚ (fan)
-
Roll out pastry and line a 25cm, loose bottomed, fluted tart tin, trimming and removing the excess. Place in the refrigerator for 20 minutes.
-
Wash the apricots, cut in half and remove the stone, and then cut each half into three wedges.
-
Make the frangipane.
-
Remove the uncooked tart shell from the refrigerator and spread the frangipane evenly over the base.
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Remove the little flowers from each of the sprigs of lavender and sprinkle over the frangipane.
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Arrange the apricots, standing them cut side up in concentric circles, beginning from the outer edge.
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Spinkle with brown sugar.
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Place the tart into the preheated oven and bake for 30 minutes, or until the pastry is cooked and the tips of the apricots begin to brown a little.
-
Allow the tart to cool before removing it from the tin.
For the Frangipane
-
Place the butter and sugar into a bowl and, using a handheld mixer, or a wooden spoon, and cream together.
-
Add the almond meal and flour, and mix to combine.
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Finally add the egg yolk and vanilla and gently mix together.
Notes
- Recipe for Gluten Free Sweet Short Crust Pastry
- For gluten free frangipane, replace plain flour with gluten free flour
- Recipe for my Gluten Free Flour Blend
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